Here are 3 more salsa recipes for you to cook and enjoy

Apple Black Bean Salsa - salsa recipes

Ingredients

lemon juice for dipping apple slices
2-3 red Delicious apples, peeled, enough to make 2 cups diced fruit
3 Tbsp. lime juice, preferably freshly squeezed
3 Tbsp. orange juice, preferably freshly squeezed
1/2 cup canned black beans, rinsed and drained
3 Tbsp. diced green chili pepper (canned version)
2 Tbsp. minced fresh cilantro leaves
salt and pepper, preferably white

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Directions

1. Place lemon juice in wide shallow bowl. Peel and slice apples, then dip
slices into juice to prevent browning. Dice slices to makes 2 cups.
2. In a mixing bowl, place apples, beans, chili pepper, cilantro, lime
juice and orange juice. Mix thoroughly. Season to taste with salt and
pepper.
3. Refrigerate 6 to 8 hours before serving. (Salsa can be prepared up to
one day ahead.) Before serving, drain off excess liquid.
4. Serve with chicken or fish.

Makes 8 servings, each containing 28 calories

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Black Bean Salsa - salsa recipes

Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups canned black beans -- drained
1/3 cup red bell pepper -- diced
1/4 cup purple onions -- chopped fine
1/4 cup cucumber -- diced
2 tablespoons celery -- diced
2 tablespoons jalapeno -- minced
1 tablespoon basil, fresh -- chopped
2 tablespoons olive oil
2 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh
1 1/2 teaspoons thyme, fresh -- chopped
1/2 teaspoon cumin -- ground
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1 clove garlic -- crushed

Combine all ingredients in a bowl, and stir well. Cover and chill at
least 30 minutes. Yield: 3 cups ( serving size: 1/4 cup)

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Cowboy Salsa - salsa recipes

Prep and cook time: About 30 minutes

Makes: 10 to 12 appetizers or 6 salad servings

2 tablespoons (30 mL) red wine vinegar
1 1/2 to 2 teaspoons (7.5 to 10 mL) hot sauce
1 1/2 teaspoons (7.5 mL) salad oil [I use olive]
1 clove garlic, minced
1/8 teaspoon (1 mL) pepper [sheesh, grind pepper on it until it tastes good]
1 firm-ripe avocado
1 can (15 oz. or 1/2 kg) black-eyed peas
1 can (11 oz. or 300 g) corn kernels
2/3 cup (160 mL) thinly sliced green cilantro
1/2 pound (220 g) Roma tomatoes, coarsely chopped [also good with tomatillos]
salt
[typically I also add a can of pitted black olives and a tablespoon of cumin]
1 bag (6 oz. or 170 g) tortilla chips [I buy a lot more] or 2 cups (480 mL)
thinly sliced cabbage

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel,
pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix
gently to coat.

2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and
tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture
with chips as an appetizer, or add cabbage and mix to make a salad.

salsa recipes contd

In the past few years, salsa has replaced good old American ketchup as the number one selling condiment. Everyone seems to be looking for the spicy side of life in all things. The supermarket shelves are sagging with cans and jars of salsa in every flavor and variety you can imagine.

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